Cranberry Breakfast Sandwich

Directions

• Prep the bread. You can choose to toast the bread or leave it as is. I spread a thin layer of extra virgin olive oil on mine and pan fried it for a few minutes until golden. Plate your bread and layer on a couple pieces of kale.
• Make the cranberry sauce. In a small saucepan, add the cranberries, honey and water. Bring to a boil on medium-high heat then reduce heat to medium-low to simmer. Cook until the cranberries have popped and most of the liquid has cooked off, stirring occasionally. I like to leave some liquid because it will thicken more as it cools. This takes about 5-10 minutes. Once the sauce has thickened to your liking, take off the heat and stir in the orange juice. Allow to cool.
• Fry the eggs. In a small pan on medium-low heat, coat lightly with olive oil. Once the oil is hot, add in the eggs. For this recipe, I suggest cooking them over hard. Use your spatula to break the yolk and cook on one side for 2-3 minutes. At this point I like to season with cracked black pepper. Flip and cook for a few more minutes on the other side. The eggs should feel firm all the way through.
• Assemble the sandwich. Add your fried eggs on top of the kale then spread the cranberry sauce over the eggs. Add your last piece of bread and voila! Cut in half for easier eating. Enjoy!